Vegetarian olive ricotta pâté

200g of ricotta

30g finely grated parmesan

1 egg white – whipped

80g really good green olives (marinated with lemon and mint the best choice here)

80g black olives

2 sun-dried tomatoes

fresh rosemary

Preheat the oven for 200°C. Grease your baking tin with the olive oil.

In a bowl mix ricotta with parmesan and then fold in the whipped egg white. Put into the baking tin and decorate with the olives, sun-dried tomatoes and rosemary.

Bake about 25-30 minutes until the middle is firm (not shaky).

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